Lazy Day Lemon Cream Pie Bars That Practically Bake Themselves

These lazy day lemon cream pie bars are the perfect combination of tangy, creamy, and sweet—all layered over a buttery graham cracker crust. They’re everything I want in a dessert when I’m short on time but still craving something homemade. With just a handful of ingredients and no fancy techniques, they’re my go-to treat for sunny days, potlucks, or anytime I need a little brightness.

Why I Love This Recipe

I love this recipe because it’s simple, fuss-free, and always delivers. I get that rich, lemony cream pie flavor without making an actual pie. No rolling dough, no fancy mixers—just mix, bake, chill, and slice. It’s the kind of dessert I whip up when I need something easy that still tastes like I spent all day in the kitchen. Plus, it keeps well in the fridge, so it’s perfect for making ahead.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

• Graham cracker crumbs

• Granulated sugar

• Melted butter

For the filling:

• Sweetened condensed milk

• Egg yolks

• Fresh lemon juice

• Lemon zest

• Vanilla extract (optional)

Optional toppings:

• Whipped cream

• Lemon zest or lemon slices for garnish

Directions

1. I preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.

2. For the crust, I combine graham cracker crumbs, sugar, and melted butter. I press it firmly into the bottom of the pan and bake it for 8 minutes, just until lightly golden.

3. While the crust bakes, I whisk together the sweetened condensed milk, egg yolks, lemon juice, lemon zest, and vanilla until smooth and creamy.

4. I pour the lemon filling over the warm crust and smooth it out evenly.

5. I return the pan to the oven and bake for 15–18 minutes, just until the center is set but still has a little jiggle.

6. I let the bars cool completely at room temperature, then chill them in the fridge for at least 3 hours (or overnight) before slicing.

7. Just before serving, I top them with a dollop of whipped cream and a sprinkle of lemon zest if I’m feeling fancy.

Servings and Timing

This recipe makes about 9 to 12 bars, depending on how I slice them. It takes me about 10 minutes to prep, 25 minutes to bake and cool, and a few hours to chill. I usually make them the night before so they’re perfectly set and chilled by the next day.

Variations

Sometimes I switch it up by adding crushed shortbread cookies to the crust or using lime juice and zest for a fun tropical version. I’ve also stirred a bit of coconut into the filling for extra flavor. When I want to make it even easier, I use a store-bought graham cracker crust and bake the filling in that—it still turns out delicious.

Storage/Reheating

These bars keep well in the fridge for up to 4 days. I store them in an airtight container and keep them chilled until ready to serve. I don’t recommend freezing them because the texture of the creamy filling can change once thawed.

FAQs

Can I use bottled lemon juice?

You can, but I always go for fresh lemons. The zest adds a ton of flavor and bottled juice just doesn’t have the same brightness.

Do I need to use a water bath?

Nope! These bars bake perfectly without one. The filling sets up soft and creamy without any extra steps.

Can I double the recipe?

Yes! I double everything and bake it in a 9×13-inch pan. I just add a few extra minutes to the baking time and keep an eye on the center.

Are these bars super sweet?

They’re sweet, but the tart lemon balances it out beautifully. If I want them a little less sweet, I reduce the sugar in the crust slightly.

Can I make them gluten-free?

Yes! I use gluten-free graham crackers for the crust and everything else stays the same. Super simple swap.

Conclusion

These lazy day lemon cream pie bars are one of my favorite quick desserts. They’re fresh, creamy, and full of zesty flavor without any complicated steps. Whether I’m serving them for a summer gathering, a family dinner, or just keeping a few in the fridge for whenever I need a little pick-me-up, these bars always hit the spot.

Lazy Day Lemon Cream Pie Bars That Practically Bake Themselves

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• Author: Mary
• Prep Time: 10 minutes
• Total Time: ~4 hours
• Yield: 9–12 bars
• Category: Dessert, Bars, Spring/Summer Treats
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

These Lemon Cream Pie Bars are tangy, sweet, and irresistibly creamy with a buttery graham cracker crust. Made with just a few ingredients and no fancy steps, they’re the perfect easy dessert for sunny days, casual get-togethers, or whenever you need a bright, no-fuss treat. They’re everything you love about lemon pie—in sliceable bar form!

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Ingredients

• For the crust:
• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tbsp melted butter
• For the filling:
• 1 (14 oz) can sweetened condensed milk
• 3 large egg yolks
• ½ cup fresh lemon juice (about 2–3 lemons)
• 1 tbsp lemon zest
• 1 tsp vanilla extract (optional)
• Optional Toppings:
• Whipped cream
• Extra lemon zest or thin lemon slices

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Instructions

1. Prep the Pan: Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy lifting.

2. Make the Crust: Mix graham cracker crumbs, sugar, and melted butter until combined. Press firmly into the pan.

3. Prebake the Crust: Bake crust for 8 minutes, then remove from oven.

4. Make the Filling: In a bowl, whisk together condensed milk, egg yolks, lemon juice, zest, and vanilla until smooth.

5. Assemble: Pour lemon filling over the warm crust and smooth the top.

6. Bake: Return to oven and bake for 15–18 minutes, or until the center is just set (slightly jiggly is okay).

7. Cool & Chill: Let cool to room temp, then refrigerate for at least 3 hours (or overnight) until fully set.

8. Serve: Cut into squares and top with whipped cream and lemon zest, if desired.

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Notes

• Fresh lemon juice and zest give the best flavor—skip bottled if possible.
• Easily doubled in a 9×13-inch pan with a few extra minutes of bake time.
• Add coconut to the filling or swap in lime juice for a fun twist.
• For even easier prep, use a store-bought graham crust in a pie dish.